from Living the Ultimate Carnivore Lifestyle
SERVINGS: 4
TIME: 30 minutes
10g ghee
500g beef mince
1 tsp (5ml) good-quality sea salt or rock salt, or to taste
2 tsp (10ml) taco seasoning
800ml Collagen-rich Beef Bone Broth or beef stock
100ml cream
120g full-fat sour cream
60g cheddar cheese, grated
Heat the ghee in a large pot or Dutch oven over medium-high heat.
Add the beef mince, salt and taco seasoning. Cook, breaking up the mince with a spoon, for 5–7 minutes until the beef is browned.
Pour in the bone broth or stock. Scrape the bottom of the pot with the spoon to lift any browned bits into the liquid. Bring the mixture to a gentle boil.
Reduce the heat to low, cover partially and let the soup simmer gently for 15 minutes to allow flavours to meld.
Stir in the cream and continue to simmer gently for another 5 minutes, allowing the soup to thicken slightly.
Remove the pot from the heat. Let it sit for a minute, then gradually whisk in the sour cream until the soup is smooth and velvety. For extra smooth results, whisk a ladleful of hot broth into the sour cream in a separate bowl first, then whisk the tempered mixture back into the pot.
Taste and adjust salt if necessary.
Ladle the hot soup evenly into 4 bowls or storage containers. Top each bowl with an equal portion of the grated cheddar cheese.
Recipe extracted from Living the Ultimate Carnivore Lifestyle by Hendrik Marais, out now.
